Smoking Fish?

[GetJiggy]

Observation:

Smokers are like boats. You start off small and get so much enjoyment out of them, before you know it, you soon own one that fills up the whole backyard.

My Recipe:
Follow the standard gravlox recipe: salt/sugar/pepper/herbs (dill)/ Vodka (a little for the fish/ alot for you)
Then smoke the fish and a couple of stogies

[POUNCE!]

I've got an electric weber bullet and its great. Smoke tuna, blues, macks, turkeys, ribs, etc and everything is perfect each time.

Also checkout http://www.3men.com they have all kinds of great recipes!

Also elder and apple wood (IMHO) provide the best flavor for smoked fish. Sometimes cherry too.

POUNCE!
TunaTImeTackle.com - The Titanium Spreader Bar Specialists

[CATCH-ALL]

I tried smoking fish once but after buying 4 Cheech & Chong Big Bambu' albums to get the over-sized rolling papers, I found I couldn't get the damn fish to light up with my lighter! [img]/infopop/emoticons/icon_mad.gif[/img]

Catch-All



Member, I-Went-Lesbian-Fishing Club
[url=http://communities.msn.com/SaltwaterFishingOutOfGEInletNJ]

GET ON THE MEAT!

[tidester]

The trick is to use a propane torch [img]/infopop/emoticons/icon_biggrin.gif[/img]

This keeps the charcoal (or Big Bambu) from taking on any hydrocarbon odors.

1974 John Allmand Ticonderoga

[CohoMike]

Around the great lakes we smoke a lot of fish, its addictive! Salmon, steelhead, lake trout, whitefish, smelt...

I cut the fish into serving size chunks/strips.

My favorite brine reciept follows
6 cups water
3/4 cup non-iodized salt
3/4 cup brown sugar (light or dark)
1/2 cup soy sauce (I use Kikkoman)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Tobacco sauce
1 teaspoon finely crushed tarragon

Best with salmon/trout. Smoke low temp (130 or so) for 8-12 hours depending on size of chunks.

Chill fish after smoking. Serve up with ice cold long necks from your favorite brewer.

Keeps 2-3 wks in fridge if it lasts that long.

Enjoy.

[COOL BREEZE]

Do you guys leave the skin on fish you're going to smoke?

[acendhole]

Tidester,
That sounds good! I've got a smoker made from an old 55 gal. drum, with charcaol baskets in the sides for indirect heat. Since we live in the same neighborhood, we must get together and smoke some fish. Oh yeah, my timer works like yours, thank God for Budweiser.